Ingredients
Scale
- 1 pound lump crabmeat
- 1 pound large shrimp, peeled and deveined
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- Chopped fresh parsley for garnish
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Make the Sauce: Stir in the flour and cook for another 2 minutes, stirring constantly. Gradually whisk in the milk and chicken broth until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Season with Old Bay seasoning, salt, and pepper to taste.
- Combine Ingredients: Gently fold in the lump crabmeat and shrimp, making sure they are evenly coated with the sauce.
- Assemble the Casserole: Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top of the casserole, followed by the breadcrumbs.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley.
Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: 55-60 minutes